Pesto & goat's cheese risotto
- Esther Clark
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Serves 2
Easy
Prep: 2 mins
Cook: 30 mins
A star rating of 4 out of 5.55 ratingsRate
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A risotto that's bursting with fresh Italian flavours - simple to make, it's the perfect no-fuss midweek meal for two
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Ingredients
Nutrition
Units:
MetricUS
-
olive oil
for frying
-
200g risotto rice
-
700ml chicken stock
or vegetable stock
-
1 tub fresh pesto
-
100g soft goat's cheese
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Nutrition: per serving
- kcal745
- fat32g
- saturates12g
- carbs83g
- sugars2g
- fibre4g
- protein29g
- salt2.4g
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Method
-
step 1
Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.
-
step 2
Stir through the pesto and half the goat’s cheese. Serve topped with the remaining cheese.
Recipe from Good Food magazine, September 2016
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A star rating of 4 out of 5.55 ratings
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